The Perfect Baked Potato
This method of The Perfect Baked Potato is easy and produces a potato that is crispy on the outside and fluffy on the inside.
The simple baked potato- something I was making wrong for years! I was taught to wrap them in foil and bake them for an hour and while that works, I always loved baked potatoes from restaurants better! The crispy skin to the fluffy inside was the perfect contrast in textures and the salty outside made it irresistible! I have now perfected the method at home and can make them any time.
I know summer is on the way and baked potatoes may seem like a winter food, but they are the perfect side to basically anything on the grill! Steak and potatoes? Yes! Chicken and potatoes? Yes! They are a super simple side that can easily turn into a main dish by topping them with chili or any other type of meat.
Wash the potatoes well, scrubbing any dirt off. Then dry them throughly. Poke holes in them with a fork, about 3 on each side, and set them on a sheet tray lined with parchment paper.
Brush the Golden Barrel Coconut Oil on each potato, covering all sides. You probably won’t use all 2 tablespoons so any extra can be drizzled on the inside when they’re done baking.
Sprinkle with coarse salt- this is what really makes them restaurant quality! Bake for 45-55 minutes or until a fork easily pierces it. Mine took 45 minutes exactly, but since potatoes vary in size the baking time will also slightly vary.
Let them cool for about 10 minutes after they come out of the oven. They are so hot that you will burn yourself if you try to touch them!
Here it is- the perfect baked potato! Crispy, salty skin and a soft and fluffy center.
Cut it open and fill with whatever toppings you love! This method of baking a potato is easy and delicious and I know you’ll love it!
- Preheat oven to 375° and line a sheet tray with parchment paper. Wash potatoes well and scrub off any dirt that is on them. Dry throughly and place on sheet tray. Using a fork, pierce holes into each potato- about 3 pokes on each side. Brush coconut oil on each potato, making sure to cover them entirely. Sprinkle with salt and bake for 45-55 minutes, or until a fork can pierce the potato easily. Remove from the oven and let stand for 10 minutes. Cut a slit in the salted top and fill with desired toppings.
Nice pics, Jess! I’ll definitely be trying these…I love me a good baked potato!
Thanks, Kat! I hope you love them!
Yummy spuds. We enjoyed them. Potassium.
Thanks! I’m so glad you enjoyed them!
sounds good. But I will place on foil. Poke 3 times top/bot…. roll in olive oil… reg. salt…. 425 til soft to pierce.
I tried your version. They turned out perfectly. Thank you for sharing.
You’re welcome, Pam! Thanks for trying them and so glad you like them!
I think they cook faster with a metal skewer through them and the outsides get super crispy. I tried your suggestions for the rest…absolutely amazing!
Perfect! Making again now about to go into the oven 🤩
This time I done them wrapped with pink sea salt , garlic and onion
I’ve been wrapping in tin foil too. I’m out, so searched to see if parchment was okay and your instructions popped up. I’m starting this process now. Thank you!